Effect of Different Thawing Methods on Quality of Antarctic Krill (Euphausia Superba)CHI Hai, YANG Feng, YANG Xian-shi, LI Xue-ying, GUO Quan-you1291-1295
Changes in Physical-chemical and Sensory Characteristics of Pork under Controlled Freezing Point Storage Conditions周梁, 卢艳, 周佺, 何新强, 蒋爱民1296-1302,1311
Study on oxidantion of Butanone to Synthesis ethyl acetate through Baeyer-Villiger reactionJIANG Long-fei, LIN Lu1307-1311
Study on the Correlation between Characteristics of Rice and the Quality of Cooked RiceWANG Yu-zhu, LIN Wei-feng, CHEN Zhong1312-1315
Physicochemical and Functional Properties of Chicken Egg White Protein HydrolysatesYANG Jin, TANG Chuan-he1316-1319
Effects of Polyphenols and Metal Ions on the Stability of Pigment from PitayaZHUANG Ming-zhu, LIU Qing-ru, LI Wang-xia, ZHANG Xuan, LIN Ren-wang, WEI Qing-yi1320-1324
Breeding of High Poly (Malic Acid)-Producing Mutation Induced by UV, He and Ne laserQIAO Chang-sheng, HAO Hua-xuan, JIANG Shao-li, AO Ai-hua, WANG Kun1325-1327,1331
Extraction of Pectin from Sugar Beet PulpWANG Wen-ting, ZHU Si-ming, CHEN Zhi-jiang, YANG Yong-jun, GAO Wei-jun, YU Shu-juan1328-1331
Research of the Process of the Beef Flavor SalamiLIU An-jun, LIU Xue-qin, ZHENG Jie, LIU Ya-jing, WANG Ya-jing1332-1335
